SOYA-PROTEIN PRODUCT (VERSIONS) AND METHOD FOR THEREOF OBTAINING Russian patent published in 2016 - IPC A23J1/14 A23J3/16 A23L1/305 A23L2/66 

FIELD: chemistry.

SUBSTANCE: group of inventions relates to food, forage and cosmetic fields. Source of soya protein is extracted with water calcium chloride solution at pH from 5 to 11 with concentration lower than 1.0 M. Water solution of soya protein is separated from residual quantity of soya protein source. After that the following stages can be realised: dilution of soya protein water solution to electroconductivity lower than 70 mS, processing with adsorbent to remove dyeing and/or smelling compounds, regulation of pH of soya protein water solution with bringing it to pH from 1.5 to 4.4, concentration with simultaneous support of ionic power of solution, which has protein concentration from 50 to 300 g/l, diafiltration, processing solution with adsorbent to remove dyeing and/or smelling compounds, pasteurisation at temperature from 55°C to 70°C for from 30 s to 60 min and drying soya protein solution. Soya protein product has protein content from 60 to 100 wt % (N×6.25) per dry substance, which completely dissolves in water media at acidic values lower than 4.4, demonstrates thermostability in water media at acidic values of pH lower than 4.4, does not require application of stabilisers or other additives to hold protein product in solution or suspension, has low content of phytic acid, does not require application of enzymes for its obtaining. Soya protein product has protein content, at least, 60 wt % (N×6.25) per dry content, which mainly is completely dissolved in water medium at pH lower than 4.4 or mainly is completely dissolved in water medium at pH 7, or demonstrates solubility in solution of 1% protein (wt/vol) in water at pH from 2 to 4 higher than 95%, or demonstrates coefficient of visible light absorption at 600 nm (A600) in 1% protein (wt/vol) water solution at pH from 2 to 4 lower than 0.150, has turbidity value in 1% protein (wt/vol) water solution at pH from 2 to 4 lower than 15% or has turbidity value in 2% protein (wt/vol) water solution after thermal processing at 95°C for 30 s lower than 15%. Water solution of soya-protein product, which is thermally stable at pH value lower than 4.4.

EFFECT: group of inventions consists in obtaining product, which is completely dissoluble at acidic values pH lower than 4,4 and demonstrates thermal stability in said pH range, no addition of stabilisers or other additives is required to hold protein in solution or suspension, no addition of enzymes is required to obtain soya protein isolate, product does not have bean taste and other unpleasant additional flavours, product has low content of phytic acid and can be used in many industries.

19 cl, 64 tbl, 38 ex